I was just cooking for myself tonight and was planning on just eating buttered noodles, but I stumbled across this recipe when the noodles were boiling and opted to try it out! I used 4 ounces of bow tie pasta and added a bit over a cup of frozen corn (was finishing off the bag) right before the noodles were finished cooking. While they were draining in the colander I put 1 T leftover garlic butter (light margarine mixed with garlic powder and dried parsley), 1 T leftover white wine and 2 T milk in the pan I'd used to cook the noodles and let that simmer for a minute or so. Stirred in 1 T freshly grated parmesan (I have one of those little zester graters). Stirred the noodles and corn back into the sauce along with a healthy dose of pepper, poured it on a plate and grated another tablespoon of parmesan over it. It made quite a large plate of pasta (could someone seriously eat 8 ounces like the recipe says?) and was delicious! Better than plain buttered noodles and quite delicate. I don't think it was too unhealthy, either (the light margarine had 5 g fat, the parmesan had about 4, then whatever fat was in the noodles and corn). I really liked the corn with it, too. I will definitely make this in the future, thanks for the idea!
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I was just cooking for myself tonight and was planning on just eating buttered noodles, but I...